Why did my cake crack?

Could you elaborate on the possible reasons why my cake may have cracked? Was it due to an issue with the baking temperature, resulting in the exterior baking too quickly while the interior remained uncooked? Or, did I perhaps overmix the batter, causing too much gluten development and leading to the structure being too weak to support the weight of the cake as it expanded? Maybe the oven wasn't properly preheated, or the cake pan was too small for the recipe, causing the batter to rise and expand unevenly? Understanding the cause of the cracking would help me prevent it in future baking endeavors.